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Ingredients

Serves:
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cottage cheese 500 g
powdered sugar 130 g
butter 50 g
dark chocolate 130 g
cream 33% 100 ml
sun dried cranberry 80 g

Nutritional information

cal
270,49
prot
9,5
fat
16,69
carbs
20,89
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Chocolate Paskha (Easter cheesecake) with dried cranberries

Chocolate Paskha (Easter cheesecake) with dried cranberries
Cuisine:

    Ingredients

    With Easter holiday just around the corner we would like to share with you the recipe of extremely delicious chocolate Paskha – one of the special and symbolic Easter desserts, traditionally made in a shape of four-sided pyramid by using special Paskha mould. No doubt, kids will love chocolate Paskha, as well as grown-up. It’s eggs-free and not overly sweet, and light bitter flavor of cranberries complements its sweetness just perfectly. However, you can skip cranberries and add some nuts or raisins instead (but make sure to reduce sugar ratio accordingly). Besides, for grown-ups-only version of the dessert we would recommend to soak cranberries in cognac for about 30 minutes before starting with the recipe, then spread them over a towel for it to absorb excess liquid, and then just follow the recipe.


    Olesya Fisenko

    Chief editor

    The author and founder of the project "Nehudeem.ru" - a culinary portal about simple and delicious food. She brings together all lovers of homemade food with the help of the site. Together with other food bloggers, she shares delicious recipes with a detailed step-by-step description. Olesya likes to cook and embodies his culinary knowledge in recipes. Every day she tries to make this project even more convenient and interesting. Mom of Ann and Kiril.

    Steps

    1
    Done

    Step 1

    To make Paskha you can use any cottage cheese you like. BUT! If you intend to use store-bought one, our recommendation is to choose cheese which is more dry, then wrap it up in three layers of gauze and hang it up for a few hours for excess liquid to drain. Set aside a handful (10 g) of ground sugar, whip the remaining ground sugar and butter (warmed up to room temperature) together using a mixer or stick blender until the mixture resembles fluffy crumbs, add cottage cheese, and beat for 2 more minutes.

    2
    Done

    Step 2

    Break the chocolate (not less than 70% of cocoa ratio) into pieces and drop into a bowl. Using microwave or a saucepan over low heat warm up the cream until hot (but do not let it start boiling) and pour over the chocolate. Stir energetically with a whisk until combined. Set aside to cool.

    3
    Done

    Step 3

    Fold gauze to make 3-4 layers, wet it, then squeeze and place into the Paskha mould turned upside down, so that edges of the gauze hang over all sides (edges) of the mould. Once cooled down add the chocolate mixture to the cottage cheese right after stirring the remaining 10 g of the ground sugar into the cheese mixture, stir it using spatula, until combined.

    4
    Done

    Step 4

    Gradually fill the Paskha mould with the cottage cheese mixture to the brim, make sure to press tightly with the spatula to avoid empty spaces, then fold the gauze edges over. Place the Paskha mould (just like it is upside down) into the deep bowl, this will let any excess liquid to drain, then press it down with a heavy weight. Place into the fridge for 14-18 hours (make sure to regularly pour out any liquid accumulating in the bowl).

    5
    Done

    Step 5

    Remove the pressing weight, take the mould out of the bowl, unfold the gauze. Place a serving plate over the mould and together turn them over so that wider side the mould is on the plate. First remove the mould, then - the gauze. Act carefully to keep the decoration.

    6
    Done

    Step 6

    Chocolate Paskha (Easter cheesecake) with dried cranberries is ready.

    7
    Done

    Step 7

    Store it in the fridge.

    8
    Done

    Step 8

    Enjoy!

    Chocolate Paskha (Easter cheesecake) with dried cranberries

    With Easter holiday just around the corner we would like to share with you the recipe of extremely delicious chocolate Paskha – one of the special and symbolic Easter desserts, traditionally made in a shape of four-sided pyramid by using special Paskha mould. No doubt, kids will love chocolate Paskha, as well as grown-up. It’s eggs-free and not overly sweet, and light bitter flavor of cranberries complements its sweetness just perfectly. However, you can skip cranberries and add some nuts or raisins instead (but make sure to reduce sugar ratio accordingly). Besides, for grown-ups-only version of the dessert we would recommend to soak cranberries in cognac for about 30 minutes before starting with the recipe, then spread them over a towel for it to absorb excess liquid, and then just follow the recipe.

    • Автор рецепта:
    • После приготовления вы получите 1
    • Время приготовления: 14 hours

    Ингредиенты

    • 500 g cottage cheese
    • 130 g powdered sugar
    • 50 g butter
    • 130 g dark chocolate
    • 100 ml cream 33%
    • 80 g sun dried cranberry

    Способ приготовления

    • To make Paskha you can use any cottage cheese you like. BUT! If you intend to use store-bought one, our recommendation is to choose cheese which is more dry, then wrap it up in three layers of gauze and hang it up for a few hours for excess liquid to drain. Set aside a handful (10 g) of ground sugar, whip the remaining ground sugar and butter (warmed up to room temperature) together using a mixer or stick blender until the mixture resembles fluffy crumbs, add cottage cheese, and beat for 2 more minutes.

    • Break the chocolate (not less than 70% of cocoa ratio) into pieces and drop into a bowl. Using microwave or a saucepan over low heat warm up the cream until hot (but do not let it start boiling) and pour over the chocolate. Stir energetically with a whisk until combined. Set aside to cool.

    • Fold gauze to make 3-4 layers, wet it, then squeeze and place into the Paskha mould turned upside down, so that edges of the gauze hang over all sides (edges) of the mould. Once cooled down add the chocolate mixture to the cottage cheese right after stirring the remaining 10 g of the ground sugar into the cheese mixture, stir it using spatula, until combined.

    • Gradually fill the Paskha mould with the cottage cheese mixture to the brim, make sure to press tightly with the spatula to avoid empty spaces, then fold the gauze edges over. Place the Paskha mould (just like it is upside down) into the deep bowl, this will let any excess liquid to drain, then press it down with a heavy weight. Place into the fridge for 14-18 hours (make sure to regularly pour out any liquid accumulating in the bowl).

    • Remove the pressing weight, take the mould out of the bowl, unfold the gauze. Place a serving plate over the mould and together turn them over so that wider side the mould is on the plate. First remove the mould, then - the gauze. Act carefully to keep the decoration.

    • Chocolate Paskha (Easter cheesecake) with dried cranberries is ready.

    • Store it in the fridge.

    • Enjoy!

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    3 Comments Hide Comments

    Подскажите, пожалуйста, на какой размер формы для пасхи рассчитан данный рецепт (высота и ширина более широкой стороны). Спасибо

    Олеся, спасибо за быстрый ответ! Делала по вашему рецепту в прошлом году – очень понравилось, но вот пропорции забыла. Теперь все в порядке!

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